Soy, oat, almond and other drinks that bill themselves as “milk” can keep using the name, according to draft federal rules released Wednesday.
Food and Drug Administration officials issued guidance that says plant-based beverages don’t pretend to be from dairy animals – and that U.S. consumers aren’t confused by the difference.
Dairy producers for years have called for the FDA to crack down on plant-based drinks and other products that they say masquerade as animal-based foods and cloud the real meaning of “milk.”
Matt Rourke
FILE - Milk is displayed at a grocery store in Philadelphia, Tuesday, July 12, 2022. Food and Drug Administration officials issued guidance that says plant-based beverages don’t pretend to be from dairy animals – and that U.S. consumers aren’t confused by the difference. (AP Photo/Matt Rourke, File)
Under the draft rules, the agency recommends that beverage makers label their products clearly by the plant source of the food, such as “soy milk” or “cashew milk.”
The rules also call for voluntary extra nutrition labels that note when the drinks have lower levels of nutrients than dairy milk, such as calcium, magnesium or vitamin D. They would continue to allow labels that note when plant-based drinks have higher levels. Fortified soy milk is the only plant-based food included in the dairy category of U.S. dietary guidelines because of its nutrient levels.
The new guidelines are aimed at providing consumers clear nutrition information, FDA Commissioner Dr. Robert Califf said in a statement. The draft rules do not apply to nondairy products other than beverages, such as yogurt.
Patrick Sison
FILE - The ingredients label for soy milk are seen in a grocery store in New York on Thursday, Feb. 16, 2017. Soy, oat, almond and other drinks that bill themselves as “milk” can keep using the name, according to draft federal rules released Wednesday, Feb. 22, 2023. (AP Photo/Patrick Sison)
The National Milk Producers Federation, an industry trade group, applauded the call for extra nutrition information on drink labels, but said they rejected the FDA’s conclusion that plant-based drinks can be called milk because it’s a “common and usual name.”
The Good Food Institute, a group that advocates for plant-based products, objected to the extra labeling in a statement, saying “the guidance misguidedly admonishes companies to make a direct comparison” with cow’s milk, even though key nutrients are already required to be listed.
In recent years, the number of plant-based drinks has exploded to include dozens of varieties, including cashew, coconut, hemp and quinoa-based beverages. Although the drinks are made from the liquid extracts of plant materials, they are frequently labeled – and described – as “milks.”
In the U.S., almond milk is the most popular variety, but oat milk has been seeing the fastest growth. Still, nondairy sales are dwarfed by traditional milk. Sales of refrigerated cow’s milk grew to $12.3 billion in the 52 weeks ending Jan. 28, compared to $2.5 billion for nondairy milk, according to NielsenIQ.
In the past, lawmakers in dairy states have tried to get bills passed that would require the FDA to enforce a federal standard that defines “milk” as the product of “milking one or more healthy cows.”
The agency will accept comments on the draft guidelines through April 23.
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No cow needed: Oat and soy can be called milk, FDA proposes
smereka // Shutterstock
The competition is hot among developers to bring to market the tastiest and most "believable" plant-based analogs for traditional meat. While such alternatives may not be as popular as the real thing just yet, their popularity is increasing rapidly: Sales of plant-based foods shot up 54% from 2019, reaching $7.4 billion in 2021. That same year, sales of plant-based products grew three times as fast as total food sales. By 2030, it is projected that plant-based food products will occupy 10% of the world food market.
Besides potential health- and taste-based benefits, plant-based meat is also being positioned as good for the consumer's conscience. The conventional meat industry—which is dominated by beef, poultry, and pork—not only uses much of America's cropland for grazing and growing the animals' feed, but it is also a significant contributor to detrimental climate change.
Though the exponential growth in sales of plant-based foods is encouraging, industrial meat agriculture is still growing right alongside it. Since 1977, overall meat production in the U.S.—including beef, chicken, pork, veal, lamb, and turkey—has more than doubled, from just over 48 billion pounds to more than 98 billion pounds in 2022, according to the Department of Agriculture. Looking at the agricultural practices that make plant-based alternatives more sustainable can help markets anticipate demand and set up production systems that curb the damage of industrial livestock agriculture as much as possible.
Thistle compiled data on four markers that show how consuming plant-based meat instead of conventional meat is better for the planet using 2021 research by the Good Food Institute. An important note: All products named in the following visualizations—other than those noted as produced by Impossible Foods or Beyond Meat—are produced by Morningstar Farms.
smereka // Shutterstock
The competition is hot among developers to bring to market the tastiest and most "believable" plant-based analogs for traditional meat. While such alternatives may not be as popular as the real thing just yet, their popularity is increasing rapidly: Sales of plant-based foods shot up 54% from 2019, reaching $7.4 billion in 2021. That same year, sales of plant-based products grew three times as fast as total food sales. By 2030, it is projected that plant-based food products will occupy 10% of the world food market.
Besides potential health- and taste-based benefits, plant-based meat is also being positioned as good for the consumer's conscience. The conventional meat industry—which is dominated by beef, poultry, and pork—not only uses much of America's cropland for grazing and growing the animals' feed, but it is also a significant contributor to detrimental climate change.
Though the exponential growth in sales of plant-based foods is encouraging, industrial meat agriculture is still growing right alongside it. Since 1977, overall meat production in the U.S.—including beef, chicken, pork, veal, lamb, and turkey—has more than doubled, from just over 48 billion pounds to more than 98 billion pounds in 2022, according to the Department of Agriculture. Looking at the agricultural practices that make plant-based alternatives more sustainable can help markets anticipate demand and set up production systems that curb the damage of industrial livestock agriculture as much as possible.
Thistle compiled data on four markers that show how consuming plant-based meat instead of conventional meat is better for the planet using 2021 research by the Good Food Institute. An important note: All products named in the following visualizations—other than those noted as produced by Impossible Foods or Beyond Meat—are produced by Morningstar Farms.
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No cow needed: Oat and soy can be called milk, FDA proposes
Thistle
It takes a lot of land to raise and farm livestock: Around 26% of the world's non-icy surface is devoted to animal grazing, and another third is used to grow crops for the same animals to eat. Moreover, deforestation to create cattle pastureland is a common practice. A 2016 report by the Union of Concerned Scientists estimated that, in Latin America alone, areas equivalent to the size of the state of Massachusetts are deforested each year for pastureland.
In the United States, 41% of all land is used for either cattle grazing or growing feed to service the meat industry. It is estimated that if the entire U.S. population were to surrender its appetite for conventional meat and go vegan with plant-based alternatives, only one-quarter of the presently used farmland would be needed to grow and process enough food to feed every person in the country.
Besides using up land, livestock farming also degrades the quality of the earth in proximity to its operations: 85% of all erosion in the U.S. each year is the direct result of industrial animal farming.
Thistle
It takes a lot of land to raise and farm livestock: Around 26% of the world's non-icy surface is devoted to animal grazing, and another third is used to grow crops for the same animals to eat. Moreover, deforestation to create cattle pastureland is a common practice. A 2016 report by the Union of Concerned Scientists estimated that, in Latin America alone, areas equivalent to the size of the state of Massachusetts are deforested each year for pastureland.
In the United States, 41% of all land is used for either cattle grazing or growing feed to service the meat industry. It is estimated that if the entire U.S. population were to surrender its appetite for conventional meat and go vegan with plant-based alternatives, only one-quarter of the presently used farmland would be needed to grow and process enough food to feed every person in the country.
Besides using up land, livestock farming also degrades the quality of the earth in proximity to its operations: 85% of all erosion in the U.S. each year is the direct result of industrial animal farming.
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No cow needed: Oat and soy can be called milk, FDA proposes
Thistle
On a global scale, food production produces an estimated 17.3 billion metric tons of greenhouse gas each year, equivalent to more than double all GHG emitted by the United States across all industries, en masse. A 2021 study published in Nature found that the production of conventional meat results in twice as much GHG released as the production of plant-based foods.
Of course, the plant-based industry is much smaller than the conventional meat industry, and plant-based farming isn't entirely harmless, as it still requires the use of gas-emitting farming machinery and nationwide distribution. That said, the crops alone don't release harmful gases into the air; the primary culprit, aside from the industrial implications of production, are the animals themselves. Fewer animals consumed would mean fewer animals required for the food chain. A 2019 study suggested that if every American were to reduce their meat consumption by just 25%, global GHG emissions would drop by 1%.
When you consider that global carbon dioxide emissions alone were more than 30 billion metric tons in 2020, and CO2 is but one form of GHG, the implications of wider adoption of plant-based alternatives could have sizable impacts on global environmental health and sustainability.
Thistle
On a global scale, food production produces an estimated 17.3 billion metric tons of greenhouse gas each year, equivalent to more than double all GHG emitted by the United States across all industries, en masse. A 2021 study published in Nature found that the production of conventional meat results in twice as much GHG released as the production of plant-based foods.
Of course, the plant-based industry is much smaller than the conventional meat industry, and plant-based farming isn't entirely harmless, as it still requires the use of gas-emitting farming machinery and nationwide distribution. That said, the crops alone don't release harmful gases into the air; the primary culprit, aside from the industrial implications of production, are the animals themselves. Fewer animals consumed would mean fewer animals required for the food chain. A 2019 study suggested that if every American were to reduce their meat consumption by just 25%, global GHG emissions would drop by 1%.
When you consider that global carbon dioxide emissions alone were more than 30 billion metric tons in 2020, and CO2 is but one form of GHG, the implications of wider adoption of plant-based alternatives could have sizable impacts on global environmental health and sustainability.
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No cow needed: Oat and soy can be called milk, FDA proposes
Thistle
Meat production requires a huge amount of water—and none more than beef. From the water used to irrigate and sustain the cropland devoted to growing animal feed to the water consumed by the animals themselves to the water used in the butchering and processing facilities, more than 1,800 gallons of water is needed to produce 1 pound of beef.
And it's not just how much water is being hoarded—it's also the type of water used. While plants can rely solely on rainwater or irrigation water—known as "green" and "blue" water, respectively—industrial meat production necessitates employing a third type of water: "gray" water for cleaning, processing, and other industrial processes.
By contrast, two major sources of plant protein commonly used in the production of plant-based meat alternatives—soybeans and peas—require 256 gallons and 72 gallons per pound produced, respectively, while potatoes, another protein source with application potential for plant-based meats, need just 36 gallons of water per pound.
Thistle
Meat production requires a huge amount of water—and none more than beef. From the water used to irrigate and sustain the cropland devoted to growing animal feed to the water consumed by the animals themselves to the water used in the butchering and processing facilities, more than 1,800 gallons of water is needed to produce 1 pound of beef.
And it's not just how much water is being hoarded—it's also the type of water used. While plants can rely solely on rainwater or irrigation water—known as "green" and "blue" water, respectively—industrial meat production necessitates employing a third type of water: "gray" water for cleaning, processing, and other industrial processes.
By contrast, two major sources of plant protein commonly used in the production of plant-based meat alternatives—soybeans and peas—require 256 gallons and 72 gallons per pound produced, respectively, while potatoes, another protein source with application potential for plant-based meats, need just 36 gallons of water per pound.
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No cow needed: Oat and soy can be called milk, FDA proposes
Thistle
During a process called eutrophication, oceanic and freshwater sources become overloaded with nutrients from nearby runoff, effectively suffocating animal life there. An estimated 78% of eutrophication is due to agriculture, with animal products claiming the largest share of responsibility. Beef, for instance, produces 365 grams of runoff per kilogram of meat produced.
The negative effects of eutrophication are most clearly visible in the Gulf of Mexico's "dead zone," a 6,000- to 7,000-square-mile region in which no sea life is sustainable due to the level of animal waste and fertilizer contamination. In contrast, solely crop-focused farming, in which animal waste is all but eliminated, can largely block excess from making its way into nearby bodies of water, dramatically reducing the rate of eutrophication.
This story originally appeared on Thistle and was produced and distributed in partnership with Stacker Studio.
Thistle
During a process called eutrophication, oceanic and freshwater sources become overloaded with nutrients from nearby runoff, effectively suffocating animal life there. An estimated 78% of eutrophication is due to agriculture, with animal products claiming the largest share of responsibility. Beef, for instance, produces 365 grams of runoff per kilogram of meat produced.
The negative effects of eutrophication are most clearly visible in the Gulf of Mexico's "dead zone," a 6,000- to 7,000-square-mile region in which no sea life is sustainable due to the level of animal waste and fertilizer contamination. In contrast, solely crop-focused farming, in which animal waste is all but eliminated, can largely block excess from making its way into nearby bodies of water, dramatically reducing the rate of eutrophication.
This story originally appeared on Thistle and was produced and distributed in partnership with Stacker Studio.
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10 plant-based snacks to pack when you’re on the go
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Having your own plant-based snacks on hand when you're on the run is a great strategy to avoid the temptation of turning to the vending machine or candy aisle for a quick fix. It's also a lot easier than you think. There are many plant-based snacks you can make that don't require a ton of time and resources. Using simple ingredients, you can make snacks that are full of major health benefits and satisfy hunger during a midday slump.
Medical studies and clinical trials have shown the variety of health benefits that result from following a plant-based diet, including reducing risk factors for certain cancers, lowering mortality rates for cardiovascular diseases, reducing inflammation, and preventing and managing type 2 diabetes.
Unlike a vegetarian diet, a plant-based diet is made up of foods that do not have animal-derived products (similar to a vegan diet). The diet primarily focuses on fruits and vegetables, while also including nuts, seeds, whole grains, legumes, and beans.
Following a plant-based diet is becoming more popular; since record growth in 2020, sales of plant-based foods in the United States rose to $7.4 billion last year, according to the Plant Based Foods Association.
If you're looking to give your snacks more of a plant slant, Thistle compiled a list of plant-based snack recipes from allrecipes.com—perfect for when you're on the go. Nutritional data for items listed—like micronutrients in fruits, or protein in chickpeas—came from data listed in the U.S. Department of Agriculture's FoodData Central.
Canva
Having your own plant-based snacks on hand when you're on the run is a great strategy to avoid the temptation of turning to the vending machine or candy aisle for a quick fix. It's also a lot easier than you think. There are many plant-based snacks you can make that don't require a ton of time and resources. Using simple ingredients, you can make snacks that are full of major health benefits and satisfy hunger during a midday slump.
Medical studies and clinical trials have shown the variety of health benefits that result from following a plant-based diet, including reducing risk factors for certain cancers, lowering mortality rates for cardiovascular diseases, reducing inflammation, and preventing and managing type 2 diabetes.
Unlike a vegetarian diet, a plant-based diet is made up of foods that do not have animal-derived products (similar to a vegan diet). The diet primarily focuses on fruits and vegetables, while also including nuts, seeds, whole grains, legumes, and beans.
Following a plant-based diet is becoming more popular; since record growth in 2020, sales of plant-based foods in the United States rose to $7.4 billion last year, according to the Plant Based Foods Association.
If you're looking to give your snacks more of a plant slant, Thistle compiled a list of plant-based snack recipes from allrecipes.com—perfect for when you're on the go. Nutritional data for items listed—like micronutrients in fruits, or protein in chickpeas—came from data listed in the U.S. Department of Agriculture's FoodData Central.
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10 plant-based snacks to pack when you’re on the go
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Full of energizing ingredients like oats, cashews, sunflower seeds, flax meal, and more, these oatmeal energy bars make for the perfect grab-and-go snack during a busy day. Oats and flax meal are also excellent sources of dietary fiber, which regulates blood insulin and cholesterol levels. Fiber is important for digestive health by moving food through the tract and preventing constipation. The use of cashews, sunflower seeds, and almond butter also boost the amount of plant-based protein in every bite.
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Full of energizing ingredients like oats, cashews, sunflower seeds, flax meal, and more, these oatmeal energy bars make for the perfect grab-and-go snack during a busy day. Oats and flax meal are also excellent sources of dietary fiber, which regulates blood insulin and cholesterol levels. Fiber is important for digestive health by moving food through the tract and preventing constipation. The use of cashews, sunflower seeds, and almond butter also boost the amount of plant-based protein in every bite.
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10 plant-based snacks to pack when you’re on the go
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No need to waste money on heavily processed roll-up fruit snacks at the store when it's easy to make a cleaner plant-based version at home. Using four simple ingredients—sugar, lemon juice, apples, and pears—this flavorful fruit leather can be stored at room temperature, making it an easy snack to travel with. Note that this snack does call for a significant amount of sugar, so consider it a treat. Unlike candy and soda though, fruit provides a plethora of micronutrients including vitamin C, which benefits the immune system. Both fruits also contain pectin, a type of prebiotic that nourishes the good bacteria in your gut.
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No need to waste money on heavily processed roll-up fruit snacks at the store when it's easy to make a cleaner plant-based version at home. Using four simple ingredients—sugar, lemon juice, apples, and pears—this flavorful fruit leather can be stored at room temperature, making it an easy snack to travel with. Note that this snack does call for a significant amount of sugar, so consider it a treat. Unlike candy and soda though, fruit provides a plethora of micronutrients including vitamin C, which benefits the immune system. Both fruits also contain pectin, a type of prebiotic that nourishes the good bacteria in your gut.
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10 plant-based snacks to pack when you’re on the go
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These sweet and spicy almonds are an easy snack to share with a crowd that's a level up from a boring bag of chips. Almonds provide a boost of protein and fiber, making the snack satiating compared to typical party snack go-to's. Nuts are also an easy source of monounsaturated fat in the diet, which can improve your cholesterol levels, reduce inflammation, and benefit your heart health. In particular, almonds are known for being high in vitamin E, which works as an antioxidant and improves immune function.
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These sweet and spicy almonds are an easy snack to share with a crowd that's a level up from a boring bag of chips. Almonds provide a boost of protein and fiber, making the snack satiating compared to typical party snack go-to's. Nuts are also an easy source of monounsaturated fat in the diet, which can improve your cholesterol levels, reduce inflammation, and benefit your heart health. In particular, almonds are known for being high in vitamin E, which works as an antioxidant and improves immune function.
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10 plant-based snacks to pack when you’re on the go
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Another easy-to-make salty snack to share are these spiced air-fried chickpeas. Seasoned with paprika, garlic, cumin, and nutritional yeast, these chickpeas are packed with flavor in every bite. Chickpeas are also known for being a beneficial plant-based protein, with around 15 grams of muscle-building protein per one cup. Plus, one cup of chickpeas has 12 grams of dietary fiber, keeping your body satiated.
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Another easy-to-make salty snack to share are these spiced air-fried chickpeas. Seasoned with paprika, garlic, cumin, and nutritional yeast, these chickpeas are packed with flavor in every bite. Chickpeas are also known for being a beneficial plant-based protein, with around 15 grams of muscle-building protein per one cup. Plus, one cup of chickpeas has 12 grams of dietary fiber, keeping your body satiated.
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10 plant-based snacks to pack when you’re on the go
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This simple snack provides the delicious taste of a cinnamon bun, but in a healthier plant-based bite. These cinnamon bun balls are made with four simple ingredients—walnuts, cinnamon, cardamom, and Medjool dates. Walnuts are a rich source of alpha-linolenic acid (ALA), a type of polyunsaturated omega-3 fat that can only be obtained through diet. ALA reduces the risk of heart disease, and lowers cholesterol as well as blood pressure. Medjool dates bring natural sweetness to the recipe and are rich in dietary fiber, potassium, magnesium, and copper. Prep a large batch of these for easy snacking throughout the week.
Canva
This simple snack provides the delicious taste of a cinnamon bun, but in a healthier plant-based bite. These cinnamon bun balls are made with four simple ingredients—walnuts, cinnamon, cardamom, and Medjool dates. Walnuts are a rich source of alpha-linolenic acid (ALA), a type of polyunsaturated omega-3 fat that can only be obtained through diet. ALA reduces the risk of heart disease, and lowers cholesterol as well as blood pressure. Medjool dates bring natural sweetness to the recipe and are rich in dietary fiber, potassium, magnesium, and copper. Prep a large batch of these for easy snacking throughout the week.
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10 plant-based snacks to pack when you’re on the go
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Reap the health benefits of multiple fruits at once with this terrific trail mix, containing five different types of dried fruits—dried prunes, apricots, pears, apples, and a choice of raisins, cherries, or cranberries. This trail mix boasts a wide variety of micronutrients including iron, copper, magnesium, calcium, potassium, plus vitamins A, C, K, B3, B6, and E. Adding sunflower seeds and nuts boosts the satiety of the snack with healthy fats, fiber, and some protein.
Canva
Reap the health benefits of multiple fruits at once with this terrific trail mix, containing five different types of dried fruits—dried prunes, apricots, pears, apples, and a choice of raisins, cherries, or cranberries. This trail mix boasts a wide variety of micronutrients including iron, copper, magnesium, calcium, potassium, plus vitamins A, C, K, B3, B6, and E. Adding sunflower seeds and nuts boosts the satiety of the snack with healthy fats, fiber, and some protein.
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10 plant-based snacks to pack when you’re on the go
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Jicama makes for a crunchy, refreshing finger food, and this Mexican-inspired snack is easy to throw together. Simply coat french-fry sized sticks of jicama with lime juice and crushed red pepper. Jicama is full of potassium, which supports normal cell function and blood pressure. For an extra boost of nutrients, serve this Mexican jicama snack with a side of guacamole for a boost in fiber and extra monounsaturated fat from the avocado.
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Jicama makes for a crunchy, refreshing finger food, and this Mexican-inspired snack is easy to throw together. Simply coat french-fry sized sticks of jicama with lime juice and crushed red pepper. Jicama is full of potassium, which supports normal cell function and blood pressure. For an extra boost of nutrients, serve this Mexican jicama snack with a side of guacamole for a boost in fiber and extra monounsaturated fat from the avocado.
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10 plant-based snacks to pack when you’re on the go
Puzurin Mihail // Shutterstock
The eggless tofu spinach quiche uses tofu instead, a popularly used plant-based protein that is cholesterol-free, low in saturated fat, and high in polyunsaturated fats. It also calls for an entire package of spinach, which is known for containing a significant amount of folate—a natural form of vitamin B9 that helps to form DNA and RNA as well as healthy red blood cells, both vital for fetal development during pregnancy. This snack does call for the use of cheese and a pre-made pie crust, so to keep this truly plant-based, look for plant-based alternatives in the store to swap out.
Puzurin Mihail // Shutterstock
The eggless tofu spinach quiche uses tofu instead, a popularly used plant-based protein that is cholesterol-free, low in saturated fat, and high in polyunsaturated fats. It also calls for an entire package of spinach, which is known for containing a significant amount of folate—a natural form of vitamin B9 that helps to form DNA and RNA as well as healthy red blood cells, both vital for fetal development during pregnancy. This snack does call for the use of cheese and a pre-made pie crust, so to keep this truly plant-based, look for plant-based alternatives in the store to swap out.
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10 plant-based snacks to pack when you’re on the go
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For a unique afternoon snack, whip up a batch of these vegan Puerto Rican empanadas. The empanada filling is made with textured vegetable protein granules, a complete protein from defatted soy flour that contains around 9 grams of protein per 1/4 cup serving. TVP is also rich in copper, offering 77% of the recommended daily value in a serving. Copper is an essential micronutrient for energy production, iron metabolism, and overall brain health.
Canva
For a unique afternoon snack, whip up a batch of these vegan Puerto Rican empanadas. The empanada filling is made with textured vegetable protein granules, a complete protein from defatted soy flour that contains around 9 grams of protein per 1/4 cup serving. TVP is also rich in copper, offering 77% of the recommended daily value in a serving. Copper is an essential micronutrient for energy production, iron metabolism, and overall brain health.
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10 plant-based snacks to pack when you’re on the go
Philip Kinsey // Shutterstock
While this Beyond Beef jerky does mention a particular brand, any plant-based "ground beef" option can be used. Make a tasty plant-based jerky for an easy protein fix during road trips, long hikes, or even busy days in the office. One serving provides around 13 grams of protein, which is critical for the body to build and repair bones, body tissues, and muscles. Be sure to block off time for this recipe—the jerky will have to sit overnight before going in a dehydrator for over two hours.
This story originally appeared on Thistle and was produced and distributed in partnership with Stacker Studio.
Philip Kinsey // Shutterstock
While this Beyond Beef jerky does mention a particular brand, any plant-based "ground beef" option can be used. Make a tasty plant-based jerky for an easy protein fix during road trips, long hikes, or even busy days in the office. One serving provides around 13 grams of protein, which is critical for the body to build and repair bones, body tissues, and muscles. Be sure to block off time for this recipe—the jerky will have to sit overnight before going in a dehydrator for over two hours.
This story originally appeared on Thistle and was produced and distributed in partnership with Stacker Studio.
